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Spiced whole mackerel with a chickpea, tomato and coriander salad

One of the most sustainable fish in our waters is mackerel. It's also got a great deal going for it. It's cheap, nutritious, has bags of flavour and easy to cook. It can be a little oily for some so this salad adds a nice acidity that really balances the dish.

irst up is to prepare the marinade for the fish and get the flavours developing. It's really simple. Grab a bowl and add 1 grated clove of garlic, 3 teaspoons of cumin, 4 teaspoons of cayenne and 2 teaspoons of turmeric - mix this together with a good glug of olive oil, salt and pepper.

Now take the fish and make some small incisions into the flesh (not too deep we just want to get some flavour into the flesh) and pour over the marinade. Give it a good rub into the fish and place in the fridge to marinade for 30 minutes.

Whilst the fish is marinating you can make the salad. Finely chop the red onion, coriander and tomatoes. I would de-seed the tomatoes before you chop them. Put all the chopped ingredients in a bowl along with the chickpeas, a little salt and pepper, three tablespoons of olive oil and the juice of one lemon. Mix together and place in the fridge whilst you cook the fish

Get the grill on a medium-high heat and cook the fish for 5 to 6 minutes on each side. The beauty of mackerel is that the skin can really take the heat, so don't be scared of the fish burning. We need some colour on it!